Grape Expectations: Cooking With Wine a Sure Way to Enliven Dining Experience

By Tracy Harmon, The Pueblo Chieftain, Colo.

Mar. 29–Need a zesty zing to wake up your taste buds?

Like the idea of turning that dull, cardboard-like chicken, fish or steak into a dinner that will have flavor to savor?

Consider cooking with wine. When wine is used before as a marinade or during the cooking process, it can tenderize meat n plus, as the alcohol evaporates, the flavor intensifies.

Area chefs are especially fortunate to have locally made Colorado wines they can add to their dishes. From The Winery at Holy Cross Abbey in Canon City to Mountain Spirit Winery in Salida, local flavor is abundant in both traditional and unusual wines.

Mountain Spirit Winery’s Duet wine recently was selected to represent Colorado at a high-class eatery in Washington, D.C. Duet is a blend of viognier and chardonnay grapes.

Viognier grapes originate in the northern Rhone region of France, where they are highly prized for their vibrant floral qualities and intriguing bouquet. Viognier grapes are grown at only one Colorado vineyard, so the tiny fruits are rare.

The resulting wine is a premium dry white dinner wine that is touched with honeysuckle with peach overtones. Used in a Dijon cream sauce, it makes a fresh grilled salmon steak the most delightful dish.

From the Winery at Holy Cross Abbey, the Colorado Vineyard Sunset is a rose blush wine featuring white merlot and white zinfandel grapes. Its hints of strawberry and watermelon give a flavorful zing to the chicken supreme dish (see recipe below), which is a refreshing twist on chicken Parmesan.

The Abbey winery also recently released its 2004 cabernet sauvignon, which as the main ingredient for a rich red sauce, peps up any steak with unparalleled pizazz. Forget the store-bought bottled steak sauce.

Surprisingly, the cabernet sauvignon, when cooked with fruit and sugar, can even help make a delectable dessert.

The possibilities are endless, and education and experimentation are urged. For example, it is good to know that the alcohol in wine evaporates at 178 degrees, while water boils at 212 degrees.

Depending on how much you let the wine reduce (and if other liquid is present), zero to 60 percent of the alcohol could still remain. Extended cooking time will decrease the amount of alcohol.

For more information on cooking with wine and recipes, log on to www.globalgourmet.com/food/egg/egg1197/cookwine.html .

Mountain Spirit Winery is located 12 miles west of Salida just off U.S. 50 on County Road 220; hours are 10 a.m. to 5 p.m. six days a week. The wine also is sold at the Mountain Spirit Gallery and Tasting Room on U.S. 50 (one block west of Wal-Mart), which also houses the Twisted Cork Cafe, where the wine can be ordered with eclectic dishes.

The Winery at Holy Cross Abbey is located at 3011 U.S. 50 East, and the tasting room is open daily. The wine also is sold at local wine shops, including Spanky’s, Loco’s, Pueblo West Cheers, Purcell Boulevard Liquors, Pueblo West Wine & Spirits, Pueblo Boulevard Discount Liquors, Treasure Island and Regency Liquors, as well as at Merlino’s Belvedere in Canon City and Mainstreet Grille in Florence.

RECIPES

CHICKEN SUPREME

1 1/2 cups grated Parmesan cheese

3 eggs, beaten

1 1/2 cups Italian-style seasoned bread crumbs

3 tablespoons vegetable oil

4 skinless, boneless chicken breast halves

2 cups Vineyard Sunset or white zinfandel wine

2 cups sliced fresh mushrooms

3 cups shredded Monterey Jack cheese

Preheat oven to 375 degrees. Lightly grease a medium baking dish. Place Parmesan cheese, eggs and bread crumbs in three separate small bowls. Place chicken in a sealed gallon bag, place on cutting board and tenderize with hammer. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then the egg, then the bread crumbs. Brown the chicken on both sides in the skillet and then transfer to prepared baking dish.

Pour wine into skillet and scrape up the browned bits. Add mushrooms and cook for 5 minutes or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil. Bake for 35-45 minutes or until chicken is no longer pink and juices run clear. Serve with pasta and asparagus.

– allrecipes.com

GRILLED RIBEYE STEAK WITH CABERNET SAUVIGNON SAUCE

4 boneless ribeye steaks

2 tablespoons peanut oil

1 cup cabernet sauvignon

1/2 cup beef stock

1 tablespoon balsamic vinegar

1 tablespoon chopped shallot

1 teaspoon chopped fresh Italian parsley

Salt and pepper

Brush steaks with oil and season with salt and pepper. Place wine in a saucepan over high heat. Simmer until reduced by half. Add the beef stock, vinegar and shallot. Reduce again by half. Add the parsley. Heat barbecue grill and grill steaks. Serve steaks with the cabernet sauce. Suggested side dish: Potatoes with beans and pasta.

– fooddownunder.com

POTATOES WITH BEANS AND PASTA

3/4 pound small red potatoes, washed and cut into 1-inch pieces

3/4 pound fresh green beans, washed and cut into 2-inch pieces

1-2 cloves garlic

2 tablespoons olive or canola oil

1/2 cup reduced-sodium chicken broth

1 tablespoon lemon juice

1/4 cup fresh basil, minced, or 4 teaspoons dried basil

1/4 cup fresh parsley, minced

1 teaspoon finely grated lemon peel

3/4 teaspoon salt

1/4 teaspoon pepper

2 cups cooked tube pasta

1/4 cup Parmesan cheese

Add 1 inch of water to a large saucepan, add potatoes and beans. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until potatoes are tender. Meanwhile in a large non-stick skillet, saute garlic in oil. Stir in broth, lemon juice and peel, plus spices. Cook over low heat for 2 minutes. Drain potatoes and beans, Add potatoes, beans and pasta to skillet, simmering and stirring until heated through. Sprinkle with Parmesan cheese and serve.

– Taste of Home’s Light and Tasty

SALMON WITH DIJON CREAM SAUCE

2 pounds salmon fillets

1/2 cup sour cream

1/8 teaspoon white pepper

1/8 teaspoon dried dill weed

1/3 cup Duet or chardonnay wine

1 shallot, finely chopped

1 cup half-and-half cream

1/4 cup all-purpose flour

1 tablespoon Dijon mustard

Preheat grill. Grill salmon skin-side up about 8-10 minutes depending on thickness. Turn salmon and evenly coat with sour cream and season with white pepper and dill. Grill another 8-10 minutes or until done. While salmon is grilling, in a small saucepan over medium heat, mix the wine and shallot and bring to a boil. Reduce heat and simmer 10 minutes until liquid is reduced by about 2 tablespoons. In a small bowl, thoroughly blend the half-and-half and flour and stir into the wine mixture. Return to a boil, stirring constantly. Reduce heat and continue to cook and stir until thickened. Remove the wine and cream mixture from heat, mix in the Dijon mustard and pour evenly over the salmon. Serve with rice and suggested side dish of vegetable stir-fry.

– allrecipes.com

VEGETABLE STIR-FRY

6 ounces snow peas

1 cup matchstick-cut carrots

1 yellow squash, cubed

1/2 cup red bell pepper, diced

1 cup broccoli

1 cup red cabbage, minced

2 small green onions, minced

1 tablespoon soy sauce

1 tablespoon cooking oil

Heat a skillet with cooking oil, add onion and snow peas and cook about 5-10 minutes. Add remaining ingredients and cook until tender, about 10 minutes. If desired, add a splash of the wine to the vegetables while cooking.

PEACHES WITH CABERNET SAUVIGNON AND RASPBERRIES

1/2 bottle cabernet sauvignon or other fruity red wine

1/2 cup sugar

3 peaches

1/2 -1 cup raspberries

Pour the wine into a stainless-steel saucepan, adding sugar and peaches. Bring to a boil, then reduce heat to a mild simmer. Leave the peaches to cook slowly until they are tender, about 20 minutes. Lift peaches out of pan with a slotted spoon and set aside in a serving dish. Turn up the heat and let the liquid boil until it is slightly syrupy. Taste for sweetness and add more sugar if necessary. Pour the syrup over the peaches and top with raspberries. Chill in the refrigerator, turning the fruit occasionally in the syrup. Serve alone, on top of vanilla ice cream or on pound cake.

– fooddownunder.com

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Copyright (c) 2006, The Pueblo Chieftain, Colo.

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